Bergen Easter Chicken Recipes

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BERGEN EASTER CHICKEN



Bergen Easter Chicken image

Make and share this Bergen Easter Chicken recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 50m

Yield 5 serving(s)

Number Of Ingredients 10

3 lbs chicken, cut in serving piece
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons butter
1 cup chicken broth
1/4 cup sherry wine
1/4 cup fresh parsley, chopped
1/2 cup whipping cream
4 ounces cheddar cheese or 4 ounces shredded gjetost cheese
fresh parsley, , chopped (to garnish)

Steps:

  • Remove skin from chicken; rub with salt and pepper.
  • Place chicken in large skillet with melted butter.
  • Brown on all sides.
  • Pour broth over browned chicken.
  • Add sherry.
  • Cover, reduce heat to low.
  • Simmer 35 to 45 minutes or until chicken is tender.
  • Use slotted spoon to place cooked chicken on a platter, keep warm.
  • Add ¼ cup chopped parsley and cream to drippings in pan.
  • Simmer, cook and stir sauce until about 1 cup remains and has a glazed appearance.
  • Stir in cheese only until melted.
  • Pour sauce over chicken.
  • Garnish.

Nutrition Facts : Calories 818.9, Fat 62.2, SaturatedFat 25, Cholesterol 272.8, Sodium 997.9, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 57.9

BOURBON CHICKEN



Bourbon Chicken image

I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

Provided by LinMarie

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Steps:

  • Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
  • Heat oil in a large skillet.
  • Add chicken pieces and cook until lightly browned.
  • Remove chicken.
  • Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
  • Add chicken and bring to a hard boil.
  • Reduce heat and simmer for 20 minutes.
  • Serve over hot rice and ENJOY.

CHICKEN POT PIE IV



Chicken Pot Pie IV image

Quick and easy chicken pot pie dish with cheese and broccoli.

Provided by Stephanie Collins

Categories     Chicken Pot Pie

Time 40m

Yield 6

Number Of Ingredients 8

1 recipe pastry for a 9 inch double crust pie
1 carrot, chopped
1 head fresh broccoli, chopped
2 boneless chicken breast halves, cooked and chopped
1 (10.75 ounce) can condensed cream of chicken soup
⅔ cup milk
1 cup shredded Cheddar cheese
½ teaspoon salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
  • In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9 inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
  • Bake in preheated oven for 30 minutes, until golden brown.

Nutrition Facts : Calories 594.6 calories, Carbohydrate 36.8 g, Cholesterol 81 mg, Fat 35.3 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.6 g, Sodium 1035.5 mg, Sugar 3.1 g

SICILIAN ROASTED CHICKEN



Sicilian Roasted Chicken image

I made up this one to resemble the rotisserie chicken I love so much. It is so expensive here, so here's my version.

Provided by BramptonMommyof2

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

cooking spray
1 whole chicken, cut into 8 pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon dried oregano

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
  • Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
  • Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 431.3 calories, Carbohydrate 0.9 g, Cholesterol 145.5 mg, Fat 25.7 g, Fiber 0.4 g, Protein 46.1 g, SaturatedFat 7.2 g, Sodium 528.4 mg, Sugar 0.2 g

CHICKEN & VEGETABLE FETTUCCINE



Chicken & Vegetable Fettuccine image

This is very simple to make when you have cooked a whole chicken and have leftovers. My boys always loved this comfort food, especially after a busy day of hockey! It's nice with a side salad and breadsticks.-Andrea Bergen, Altona, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 package (12 ounces) fettuccine
5 tablespoons butter, divided
1 small onion, chopped
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1 cup heavy whipping cream
1-1/4 teaspoons salt
1/4 teaspoon pepper
1 package (12 ounces) frozen mixed vegetables
2 cups cubed cooked chicken

Steps:

  • Cook fettuccine according to package directions. Drain fettuccine; toss with 3 tablespoons butter., Meanwhile, in a large saucepan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in flour until blended; gradually whisk in broth, cream, salt and pepper. Bring to a boil, stirring constantly; cook 8-10 minutes or until thickened, stirring occasionally., Stir in vegetables; return just to a boil. Stir in chicken; heat through. Serve with fettucine.

Nutrition Facts : Calories 565 calories, Fat 29g fat (17g saturated fat), Cholesterol 114mg cholesterol, Sodium 954mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 5g fiber), Protein 25g protein.

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